Chef John's Popovers5 Reviews
- Prep: 10 min
- Cook: 30 min
- Ready In: 40 min
“They're crusty on the outside and tender on the inside. Popovers are a fun and flavorful dinner roll to add to the holiday table.” - by Chef John
Original recipe yields 8 popovers
- Grease a 6-tin muffin pan with butter and cooking spray.
- Whisk eggs, milk, flour, salt, and cayenne pepper together in a small bowl until smooth. Pour batter into each muffin tin, filling to about 3/4 of the way up the sides. Sprinkle about 1 teaspoon of grated Cheddar cheese atop each popover.
- Place pan in a cold oven. Heat to 450 degrees F (230 degrees C) and bake until puffed and well-browned, about 30 minutes.
Amount Per Serving (8 total)
- 111 cal
- 4.2 g
- 13.5 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"Popped way up by 20 minutes, then shrank a teensy bit by 25 minutes as it browned. I took them out at 25 because I like them still chewy on the outside. At 15 minutes, my oven was billowing smoke due ..." See moreto butter bubbling out on the oven floor. Next time I might put a rimmed cookie sheet underneath. I used two 6-hole cupcake tins, average size, filled 3/4 way, and got 11 popovers which we scarfed down with pea soup. I'll use this method again, and experiment with tin sizes and possibly with my antique cast iron popover pans. Thank you, Chef John"
"This is a great method and I have used a recipe like this for years. My Yorkshire Mum and Aunties would not agreed but it does work. Using this recipe, as written, mine did not POP as much as much a..." See mores they usually do and I attribute that to a couple of things. First, I usually use either Wondra flour or cake flour - also non fat milk - Cold oven and bake at 425. The lighter the ingredients the high they will rise. My bake time is usually about 25 minutes. They were crispy and very tasty, just not as tall as I would have expected. BTW - this made 9 popovers with a little batter to spare."
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